Asian Pear Salad For Two Recipes

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ASIAN PEAR SALAD FOR TWO



Asian Pear Salad for Two image

"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

2 cups hearts of romaine salad mix
1 medium pear, sliced
2-1/2 ounces fresh mozzarella cheese, sliced
1/4 cup sesame ginger vinaigrette
1/3 cup oven-roasted sliced almonds

Steps:

  • Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.

Nutrition Facts :

ASIAN PEAR SLAW



Asian Pear Slaw image

Categories     Salad     Fruit     Ginger     Side     No-Cook     Picnic     Backyard BBQ     Pear     Celery     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 celery ribs
3 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1 teaspoon finely grated peeled fresh ginger
2 firm Asian pears, cut into 1/4-inch-thick matchsticks
2 scallions, thinly sliced diagonally
1/4 cup fresh cilantro leaves
1/2 teaspoon finely chopped fresh hot red chile, or to taste

Steps:

  • Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
  • Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

PEAR SALAD



Pear Salad image

Very good dessert! Water can be substituted for the pear juice if desired.

Provided by Robin Rogers

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 1h25m

Yield 12

Number Of Ingredients 5

1 (29 ounce) can pears in juice, juice drained and reserved
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (12 ounce) container frozen whipped topping (Cool Whip®), thawed

Steps:

  • Mash pears with a fork in a bowl until desired consistency is reached.
  • Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 204 calories, Carbohydrate 21.8 g, Cholesterol 20.7 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 97.2 mg, Sugar 16 g

ASIAN PEAR SALAD



Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

ASIAN PEAR SALAD



Asian Pear Salad image

Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 dried dates, pitted and quartered lengthwise
8 paper-thin slices prosciutto (about 4 ounces), cut crosswise into 1/4-inch strips
1 cup (about 8 sprigs) loosely packed mint leaves
1 Asian pear, cored and sliced into 1/2-inch wedges
4 cups (about 11 ounces) mixed frisee, baby arugula, and other small greens

Steps:

  • In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons pear or cider vinegar
4 teaspoons Pear Syrup, recipe follows
1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil
6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna
1/4 cup chopped Tamari Pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup crumbled chilled blue cheese (recommended: Maytag)
Salt and freshly ground black pepper
1 ripe Asian pear, cored, peeled and thinly sliced
3 cups pear juice
1 tablespoon tamari sauce
2 teaspoons molasses
Cayenne pepper and salt
1 cup pecan halves

Steps:

  • In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
  • In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
  • Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
  • Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
  • Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
  • Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
  • Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
  • Preheat the oven to 350 degrees F.
  • In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
  • Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
  • Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
  • Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

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